Duck breast in green peppercorn sauce

Have everything ready before starting: cognac, peppercorns, cream, white wine, a heavy-bottomed pan, tongs, a whisk, and the stock warming in a pan.

Preheat the oven to 70C (158F) to keep the meat warm.

Reduce the stock a little and whisk in a bit of beurre manie (equal butter and flour); keep it boiling for two minutes until thick and a darker caramel colour, then turn off the heat and reserve.

Lightly season the meat side of the duck breasts with salt and pepper, not the fat side; score a crosshatch into the fat with a knife.

Heat half a tablespoon of oil in the pan and lay the breasts fat-side down on medium heat.

Cook about 10 minutes on the fat side, spooning off and discarding the excess fat as it renders, until the breasts stiffen.

Turn and cook the meat side no more than five minutes.

Add a little cognac and flambe, then remove the breasts and keep them warm in the oven.

On medium heat, caramelize the pan juices, deglaze with the white wine, then on high reduce until about a tablespoon is left.

Add the peppercorns and mix, then 100 ml of the thickened stock; reduce on high until thick.

Crush some of the soft peppercorns with a spoon to release the pepper flavour.

Add a few tablespoons of cream, mix and reduce a few minutes until thick.

Turn off the heat and work in a knob of butter very slowly and gently to make the sauce silky.

Slice the duck, still pink in the middle, and pour the sauce over.